Process for the production of meal from wheat and other farinaceous products of poor baking quality.



UNITED STATES PATENT orrion.

LUDVVIG RAPPEPORT, OF VIENNA, AUSTRIA-HUNGARY.

PROCESS FOR THE PRODUCTION OF MEAL FROM WHEAT AND OTHER FARINACEOUSPRODUCTS 0F POOR BAKING QUALITY.

Specification of Letters Patent.

Patented Jan. 1, 1907.

Application filed August 31, 1905. Serial No. 276,639.

To all whom it may concern:

Be it known that I, LUDWIG RArrEronT, merchant, a subject of the Emperorof Austria-Hungary, residing at Vienna, in the Province of Lower Austriaand Empire of Austria-Hungary, have invented new and useful Tmprovementsin a new or improved Process for the Production of Meal from Wheat andother Farinaceous Products of Poor Baking Quality, of which thefollowing is a specification.

This invention relates to a new or improved. process for the productionof meal of good baking quality from wheat and other iarinaceous productsof poor baking quality.

Farinaceous fruits and grain grown in certain kinds of soil and underthe influence of certain climates supply meal which is under ordinaryconditions either of inferior baking quality or quite incapable of beingbaked. This is more particularly the case with wheat.

The object of, the present invention is to obviate this disadvantage bymeans of the action of enzyms, the treatment ada ted for this purposebeing, moreover, also a apted to improve the baking quality of highclassgrain. The manner in which the enzym action is caused to take place isas follows:

For the purpose of the improved process wheat of the finest quality orany other suitable product rich in proteids is caused to germinate in asuitable manner in order to produce malt of very considerable diastaticenergy, such as has not hitherto been used in practice (fermentingcapacity according to Lintner 108 to 200.) This malt, in which all theenzyms of the grain are developed, is added to the extent ofapproximately one per cent. or less in dry state to the grain to beground. The product to which this addi tion is made may be of inferiorbaking quality. The malt is directly added to the grain or the likebefore the latter is ground. In this manner the small addition of maltbecomes intimately and uniformly mixed with the flour produced in thegrinding operation. With the improved process the grinding operationalready renders the grain suitable for the use of the baker, and themeal need not be subjected to a subsequent artificial treatment, whichwould not be capable of imparting to it baking qualities equal to thoseobtained by the improved method.

The action of the enzyms added in the manner described not only resultsin increasing the nutrition of the yeast and producing energeticfermentation, but also favorably modifies the glutinous proteids. Thebaking capacity of the meal is thus considerably increased, whereby alsoa better yield of bread is obtained, and the flavor and digestibility ofthe bread are also improved.

It is obvious that besides wheat any other farinaceous grain or fruitcould be treated in the manner described for the purpose of improvingthe baking properties of the meal obtained therefrom.

I am aware that it is known to treat grain with malt or to add malt toflour or dough and that it is also known to treat bran separated fromthe grain in the milling process with malt and add said malted bran tothe flour; but all these known processes differ from the presentinvention as well by the objects in view as by the distinguishingfeatures serving to attain said objects, the known processes consistingall in employing ordinary malt in such a considerable quantity' as toalter not only the qualities, (especially the digestive and nutritivequalities) but also the taste of the treated cereal or the food preparedtherefrom. My process is distinguished from all known processes by thefact that but an exceedingly small quantity (one per cent. or less) of aspecial and new kind. of malt of the highest diastatic power (180 to 200according to Lintner) is added in dry state immediately to the grain andground with the same. In this way grain of no or poor baking quality ismade capable of being easlly baked without imparting to the foodprepared from flour of this kind any taste of malt or changing in theleast the taste by such addition of malt.

Having now described my invention, what I claim, and desire to secure byLetters Patent of the United States, is

Process for producing meal of good baking quality from wheat or otherfarinaceous cereals of poor baking quality, or for improving the bakingquality of meal, consisting in adding to the wheat or other cereal maltof considerable diastatic energy, derived from wheat or other suitableproducts rich in proteids, said malt being used in a quantity re- I Intestimony whereof I have signed my stricted to a maximum of one percent. and name to this specification in the presence of being groundWith said Wheat or other cetwo subscribing Witnesses.

real, so as to uniformly distribute the active LUDWIG RAPPEPORT. 5enzyms of the malt in the meal during the Witnesses:

production of the latter, Without affecting HANS PAPPENHEIM,

taste and appearance. ALvEsTo S. HoGUE.

